微生物复习题（microbiology）.doc

微生物复习题（microbiology） 1. What are the main sources of microbial sources in food? (1) microorganisms from the soil (2) microorganisms from water (3) microbes from the air 2. What are the health standards of food? The national food hygiene standards typically consist of three areas: sensory indicators, physical and chemical indicators, and microbiological indicators 3. What is the significance of microbial testing for food? A, is an important index to measure the quality of food hygiene, and also the scientific basis to determine whether the food can be eaten. B, can judge the situation of food processing environment and food sanitation, provide scientific basis for health management work. C can effectively prevent or reduce the incidence of food poisoning and zoonosis. D. ensure the quality of products and avoid unnecessary losses. 4. What are the scope of food microbiological testing? A, inspection of production environment B, the test of the original auxiliary materials C, inspection of food processing, storage and distribution of storage D, food inspection 5. What are the main types of microbial indicators used in food hygiene standards? Generally, the five indexes of microbial test were the total number of colonies, coliform bacteria, pathogenic bacteria, mould and yeast. 6. The quality control of products should be taken from those aspects? Man, machine, material, law, ring, report 7. Maintenance of ordinary microscope A. After observation, remove the specimen of slide glass. B, use oil immersion lens, should use the oil wipe on the lens of the lens first, then use the mirror paper to dip in the mirror liquid to wipe 2-3 times, at last use the mirror paper to wipe off the two eraser liquid benzene. C, rotation of the objective mirror converter, placed in the position of low power mirror. D, lower the mirror to the lowest position, adjust the position of the specimen remover on the mirror, and cover the dust jacket. 8. Usually, what are the conditions for steriliz